Chicken with Korean Konjac Rice
1 serving
20 minutes
Chicken with Korean konjac rice is a dish that reflects the harmony of Eastern cuisine. Konjac rice, known for its low calorie content and soft texture, perfectly complements tender chicken breast marinated in a fragrant mixture of soy sauce, honey, and mustard. Sesame seeds add a light nutty flavor and sophistication. This dish is ideal for a light yet hearty dinner, with fresh vegetables adding extra freshness. Its simplicity in preparation makes it an excellent choice for busy days when you crave a delicious and healthy meal that combines the traditions of Korean cuisine with the modern pace of life.
1
Cut the chicken breast into small pieces.
- Chicken breast: 250 g
2
Prepare the marinade: in a small bowl, mix soy sauce, mustard, honey, and sesame seeds. Pour the marinade over the chicken and let it sit for 15-20 minutes.
- Soy sauce: 1 tablespoon
- Mustard: 1 teaspoon
- Honey: 1 teaspoon
- Sesame seeds: 1 teaspoon
3
Heat a skillet over medium heat and fry the chicken until fully cooked. You can fry without oil, or add a little if you're unsure about the skillet.
- Chicken breast: 250 g
4
Take the ready rice and just heat it in the microwave. To do this, open the package by 3-4 cm and place it in the microwave for 1.5 minutes.
- Rice: 150 g
5
Place everything on a plate, add any fresh vegetables - the recipe includes lettuce leaves and tomatoes.
- Iceberg lettuce: 30 g
- Cherry tomatoes: 50 g
